– 500g pork belly
– Sugarcane juice
– Shallots, chillies
– Seasonings: Cooking oil, fish sauce, sugar, seasoning powder, MSG, garlic powder, pepper, colouring
Instructions:
– Rinse the pork with diluted salt water to get rid of the odour. Cut the meat into bite-sized pieces.
– Peel and wash the shallots, then cut them in half.
– In a bowl, mix 500g of pork belly with 4 teaspoons of fish sauce, 1 teaspoon of sugar, 2 teaspoons of seasoning powder, 2 teaspoons of MSG, 2 teaspoons of garlic powder, and 1 teaspoon of pepper. Let the meat marinate for about 15 minutes to absorb the flavours.
– In a pan, heat 2 tablespoons of sugar with a small amount of water until the sugar dissolves. Continue heating until the sugar turns a light brown colour, then add 1 tablespoon of chilli sauce and 1 tablespoon of soy sauce to intensify the flavour.
– Once the sugar mixture has dissolved, add the shallots and chillies. Sauté for about 30 seconds until the shallots soften.
– Toss in the marinated pork belly. Fry over high heat for the first 5 minutes to seal in the juices and render the fat.
– Pour in enough sugarcane juice to just cover the meat. Reduce the heat and simmer. When the liquid has reduced slightly, add 1 tablespoon of colouring, and continue cooking until the meat is tender and glazed.
– The pork belly in sugarcane juice boasts a beautiful brown colour and an irresistible aroma. Each bite offers a tender, flavourful experience with the perfect blend of spices and the natural sweetness of sugarcane.
Happy cooking!
